Chicken Fra Diavolo Pasta (Printable Version)
Tender chicken and orecchiette in a zesty tomato sauce with garlic, herbs, and a touch of heat.
# What You'll Need:
→ Produce
01 -
1/2 medium onion, chopped
02 -
6 cloves garlic, minced
03 -
1-2 tablespoons fresh parsley, chopped
04 -
1 handful fresh basil, chopped or torn
→ Pantry
05 -
2 tablespoons olive oil
06 -
3/4 cup dry white wine
07 -
1 (28 ounce) can crushed tomatoes (San Marzano style)
08 -
1 teaspoon crushed red pepper flakes, adjust to taste
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon dried oregano
11 -
1 teaspoon salt
12 -
Pepper, to taste
→ Pasta & Protein
13 -
16 ounces orecchiette pasta
14 -
2 cups shredded cooked rotisserie chicken
→ Dairy
15 -
Freshly grated Parmesan cheese, to serve
# Step-by-Step Guide:
01 -
Heat olive oil in a Dutch oven or large pot over medium heat. Add chopped onions and cook for 5 to 7 minutes until softened and lightly browned.
02 -
Stir in minced garlic and sauté for 1 minute until fragrant.
03 -
Increase heat to medium-high, add dry white wine, and simmer until reduced by half.
04 -
Add crushed tomatoes, crushed red pepper flakes, Italian seasoning, oregano, and salt. Bring to a simmer, cover partially, reduce heat, and cook gently for 10 minutes.
05 -
Meanwhile, bring a large pot of generously salted water to a boil. Cook orecchiette pasta according to package instructions until al dente.
06 -
Stir shredded rotisserie chicken into the sauce and warm through for several minutes.
07 -
Mix fresh parsley and basil into the sauce for brightness and flavor.
08 -
Reserve 1 cup of pasta cooking water before draining. Drain pasta and toss it with the sauce, adding reserved pasta water as needed to achieve desired consistency.
09 -
Adjust seasoning with pepper and salt to taste. Serve topped with freshly grated Parmesan cheese.
# Additional Notes:
01 -
Reserve pasta water to adjust sauce consistency without diluting flavor.